Raspberry-Buttermilk Sherbet

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READY IN: 50mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
  • Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
  • Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
  • Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
  • Garnish each serving with a fresh mint sprig and fresh raspberries.
  • Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips.
  • Blackberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blackberries for raspberries; proceed with recipe as directed; garnish with fresh blackberries and lemon rind strips.
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